Fruit & Choc Filled Shortbread Cookies

Corinne makes delicious Shortbread Cookies with a fruity, spicy, chocolatey filling!

Fruit & Choc Filled Shortbread Cookies
Time 30 mins | Makes 12
Ingredients

Fruit Mince

• 1/2 cup Dates
• 1/8 cup Naked Ginger
• 1/4 cup Sultanas
• 1/8 cup Cranberries
• 1/4 cup Apricots
• juice of 1 Orange
• Zest of 1 Orange, 1 Lemon, 1 Lime
• 1/2 cup Water
• 1 Star Anise
• small Cinnamon Stick
• 2 – 3 Cloves

Fruit Mince Ganache 

• 1/2 cup chopped Dark Chocolate
• 1/8 cup boiling Water
• 1/2 cup Fruit Mince (Above)

Shortbread Cookie Dough

• 1 1/2 cups Spelt Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Bi-Carb Soda
• 1/4 cup Coconut Sugar
• 2 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp ground Cloves
• 5 tbsp Coconut Oil
• 2 – 3 tsp Almond Milk

Method

First preheat the oven to 180°C.

Start by making the Fruit Mince. First finely chop all the dried fruit. Next combine all the ingredients together in a pan, bring to the boil then simmer for 5 mins and leave to cool. This can be stored in the fridge for up to a week, just be sure to remove the hard spices before use.

To make the Fruit Mince Ganache simply combine the chocolate and the water together in a bowl thin stir in 1/2 a cup of the Fruit Mince (remember the leftover Fruit Mince can be stored and eaten with anything else).

Now to make the Cookies. Simply blend all the ingredients together in a food processor to form a dough. Next roll the dough into balls and push a small amount of the Fruit Mince ganache into each one (alternatively you can just use the plain Fruit Mince of you don’t want the chocolate). Flatten the balls onto a tray and bake for 10 – 15 mins.

Once cooked and cooled you can drizzle some melted chocolate over the top if you like.